The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder

Detalhes bibliográficos
Autor(a) principal: Gomes,Maron Stanley Silva Oliveira
Data de Publicação: 2019
Outros Autores: Polachini,Tiago Carregari, Lopes Filho,José Francisco, Romero,Javier Telis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista ciência agronômica (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584
Resumo: ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.
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spelling The effect of encapsulants on the heat of sorption in vacuum-dried cajá powderIsothermsMaltodextrinGum arabic Water activityABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.Universidade Federal do Ceará2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584Revista Ciência Agronômica v.50 n.4 2019reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20190069info:eu-repo/semantics/openAccessGomes,Maron Stanley Silva OliveiraPolachini,Tiago CarregariLopes Filho,José FranciscoRomero,Javier Teliseng2019-10-30T00:00:00Zoai:scielo:S1806-66902019000400584Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2019-10-30T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
title The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
spellingShingle The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
Gomes,Maron Stanley Silva Oliveira
Isotherms
Maltodextrin
Gum arabic Water activity
title_short The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
title_full The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
title_fullStr The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
title_full_unstemmed The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
title_sort The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
author Gomes,Maron Stanley Silva Oliveira
author_facet Gomes,Maron Stanley Silva Oliveira
Polachini,Tiago Carregari
Lopes Filho,José Francisco
Romero,Javier Telis
author_role author
author2 Polachini,Tiago Carregari
Lopes Filho,José Francisco
Romero,Javier Telis
author2_role author
author
author
dc.contributor.author.fl_str_mv Gomes,Maron Stanley Silva Oliveira
Polachini,Tiago Carregari
Lopes Filho,José Francisco
Romero,Javier Telis
dc.subject.por.fl_str_mv Isotherms
Maltodextrin
Gum arabic Water activity
topic Isotherms
Maltodextrin
Gum arabic Water activity
description ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with additives was greater (less negative) than that of the cajá powder with no additives, suggesting that polar sites in the product without the addition of GA or MD are more active. An empirical exponential relationship can describe the dependence of the heat of sorption as a function of the moisture content of the material.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.5935/1806-6690.20190069
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal do Ceará
publisher.none.fl_str_mv Universidade Federal do Ceará
dc.source.none.fl_str_mv Revista Ciência Agronômica v.50 n.4 2019
reponame:Revista ciência agronômica (Online)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Revista ciência agronômica (Online)
collection Revista ciência agronômica (Online)
repository.name.fl_str_mv Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv ||alekdutra@ufc.br|| ccarev@ufc.br
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